Yildiz, Ö. Et Al. 2017. Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration. Quality Assurance and Safety of Crops and Foods , vol.9, no.3 , 313-321.

Yildiz, Ö., TOKER, Ö. S., Yüksel, F., ÇAVUŞ, M., Ceylan, M. M., & Yurt, B., (2017). Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration. Quality Assurance and Safety of Crops and Foods , vol.9, no.3, 313-321.

Yildiz, Ö. Et Al. "Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration," Quality Assurance and Safety of Crops and Foods , vol.9, no.3, 313-321, 2017

Yildiz, Ö. Et Al. "Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration." Quality Assurance and Safety of Crops and Foods , vol.9, no.3, pp.313-321, 2017

Yildiz, Ö. Et Al. (2017) . "Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration." Quality Assurance and Safety of Crops and Foods , vol.9, no.3, pp.313-321.

@article{article, author={Ö. Yildiz Et Al. }, title={Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration}, journal={Quality Assurance and Safety of Crops and Foods}, year=2017, pages={313-321} }